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Little Mince Pies

Ann Mason

These are terribly frightfully English, a tradition that my English sister started in our family when my kids were tots and so simple to make but they are a huge hit.

Little Mince Pies

  • 1 double pastry recipe (I used the ready made stuff, either Pillsbury or Weggies.
  • 1 large jar mincemeat, prefer Cross and Blackwells with rum and brandy
  • 1 large finely chopped or grated apple ( or a couple of medium apples)
  • 1 beaten egg or a couple of beaten egg whites
  • Granulated sugar at hand

Roll out pastry and cut into 2 inch rounds. Lightly oil pan. Place one round in each cup of tart pan.  Mix mincemeat with apples, put a spoonful into each pastry cup.  Cut out smaller rounds for the top crusts and cover each little pie, no need to seal.  Brush tops with egg mixture, sprinkle with sugar.

Bake in 400 degree oven until golden brown.  Cool on rack.  Eat any broken or funny shaped ones.  (Very important step)  These will freeze indefinitely or keep a couple of weeks in plastic container.

Even people who say they hate mincemeat go through these by the handful.

When serving, be sure to sing Good King Wenceslas, particularly if it is Boxing Day.

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